FIELD WORK PRACTICE REPORT

AT THE F&B SERVICE DEPARTEMENT

WANAKU SEAFOOD AND CHINESE RESTAURANT TUBAN KUTA BALI
COVER

OVERSEAS TRAINING CENTER BALI

INTERNATIONAL HOTEL & CRUISE LINE
HOSPITALITY COLLEGE
Outstanding Tourism College
Jln.Ahmad Yani No.192,Kel.Peguyangan,Kec.Denpasar Utara
www.otcbalicollege.com
By:

NAME :MARIA PIQNATELLY LOKON

NIM :011219021192
PERIOD :2021-2022
PROGRAM :F&B SERVICE

DENPASAR
2022

1
 APPROVAL SHEET

Name : Maria Piqnatelly Lokon

Tier : Basic Level
Training Program : Food & Beverage Service
Concentration : Food & Beverage Service Departement
Report Title : Field Work Practice At Wanaku Seafood & Chinese
Restaurant Tuban Kuta Bali

Knowing Agree,
Curriculum Coordinator OTC Bali Advisor

( I Wayan Arta Artana A,Ma,SE ) ( Ni Putu Maya Lestari )

NIP/NIK NIP/NIK

2
 ENDORSEMENT SHEET

Name : Maria Piqnatelly Lokon

NIM : 011219021192
Tier : D1 Basic Level
Concentration : Food & Beverage Service Departement
Report Title : Field Work Practice At Wanaku Seafood And Chinese
Restaurant Tuban Kuta Bali

Knowing Agree,
Curriculum Coordinator OTC Bali Advisor

( I Wayan Arta Artana A,Ma,SE ) ( Ni Putu Maya Lestari )

NIP/NIK NIP/NIK

3
 LEGALIZARTION SHEET

NAME : MARIA PIQNATELLY LOKON

NIM : 011219021192
TRAINING PROGRAM : BASIC LEVEL
CONCENTRATION : FOOD AND BEVERAGE SERVICE
REPORT TITLE : FIELD WORK PRACTICE AT WANAKU
SEAFOOD AND CHINESE RESTAURANT TUBAN
KUTA BALI

Authorized

Denpasar,3 September 2022

Approved

Curiculum Coordinator Agree

OTC Bali Advisor

( I Wayan Arta Artana A,Ma.SE) ( Ni Putu Maya Lestari )

NIP/NIK: NIP/NIK:

Director of OTC Bali Denpasar

(Ngakan Putu Purwita A.Par.MM)

NIP/NIK:

4
 INTRODUCTION

Praise and gratitude I pray to the presence of God Almighty because by His grace and
blessing I was able to complete the preparation of the training report as long as I attended
training at one of the chinese restaurant in Bali,namely Wanaku Chinese and Seafood
Restaurant with a period of 6 months on time.
I say a big thank you to the instructors and staff from Otc Bali Denpasar and all of the
staff at Wanaku Resturant who have given me a lot of experience and very useful
knowledge.
As for the intent and purpose of writing this report it is one of the graduation requirements
at the Otc Bali Denpasar campus.
With the preparation of this report ,hopefully it can add insight and knowledge for the
writers,next student,and the readers.Hopefully this report can also be useful for all of
us.
Finally if there are mistakes and shortcomings in both words and writing in the
preparation of this report ,I ask for criticsm and suggestions to make this report
even better.
In preparation of this report,I have a lot of assistance and support as well as
materially.Therefore,on this occasion I did not forget to say thank you for magniude
of the respectable :

1) Ngakan Putu Purwita Par.MM ( as Director of Overseas Training Center )

2) Ni Putu Maya Lestari ( as a Advisor )
3) All of the Otc Bali Denpasar Instructors
4) All staff of Otc Bali Denpasar who helped in trainee placesment
5) Mr.Supranto as the Manager of Wanaku Restaurant and all of the staff
who have given me a lot of useful knowledge and experience
6) My beloved grandparents and my parents and all of my family who
have given me support and motivation so that I can complete this report
7) All of my beloved friends ( Yuvin,Lyaa,Ris)

As a adage that “ Nobody Is Perfect” same also with this report,although I have
been tried every way to made this report to be perfect,but still there are many
correction in this report.I expect criticsm and constructive suggestion for the
perfection of this report.

Denpasar,

( Maria Piqnatelly Lokon)

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DAFTAR ISI
COVER ............................................................................................................... 1

APPROVAL SHEET ........................................................................................ 2

ENDORSEMENT SHEET ................................................................................ 3

LEGALIZARTION SHEET ............................................................................. 4

INTRODUCTION .............................................................................................. 5

BAB I PREFACE ............................................................................................... 8

1.1 Background of Writing the Report ........................................................ 8

1.2 Objective to Writing Report ................................................................... 8

1.3 Benefit of the Writing Report ............................................................... 8

BAB II GENERAL DESCRIPTION OF THE COMPANY .................... 10

2.1 History of Wanaku Tuban ..................................................................... 10

2.2 The Ownership and Restaurant Location ........................................... 10

2.3 Facilities ................................................................................................. 10

2.4 Supporting Service ................................................................................ 15

2.5 Departemen Organization Structure ..................................................... 16

2.6 Duties and Authorities of Each Position ........................................... 16

BAB III TRAINING ACTIVITIES ............................................................... 19

3.1 Placement Outlet ................................................................................... 19

3.2 Tasks on each shift .............................................................................. 19

3.3 Success Achieved .................................................................................. 20

3.4 Obstacles Encountered .......................................................................... 20

BAB IV COMPARISON OF THE THEORY AND PRACTICE .......... 21

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 4.1 Similarity of the Theory with Fieldwork ............................................... 21

4.2 Differences with the Theory of Fieldwork ............................................. 21

BAB V................................................................................................................ 22

CLOSING ......................................................................................................... 22

5.1 Conclusion .............................................................................................. 22

5.2 Suggestion .............................................................................................. 22

5.2.1 Suggestion for the Restaurant.................................................. 23

5.2.2 Suggestion for the campus ...................................................... 23

5.3 Closing .................................................................................................... 23

BIBLIOGRAPHY ............................................................................................ 24

ATTACHMENT............................................................................................... 25

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 BAB I

PREFACE

1.1 Background of Writing the Report

Industrial Work Practice is carried out to train and provide teaching to students in
relevant D1 related to their respective expertise competences.In addition,Prakerin also aims
to provide knowledge in the world of work so that in the future students can compete
in an increasingly stringent industrial world,to prepare students to have technical abilities
with broad and flexible insights in the era of technological and scientific progress,to
improve quality in Overseas Training Center Bali,as well as honing and implementing
the material obtained by students from campus in each departement.
Industrial Work Practice is a form of application between the skills,attitudes,and abilities
of students acquired while on campus.These activities are carried out in various
agencies,hotels,villas,or restaurant thatcan be used to increase student
experiences,knowledge annd skills.Prakerin is also used as one ofthe graduation
requirements at the Otc Bali Denpasar campus.Student can be more responsible and
disciplined with what is assigned to them through this activity.
In general,in the world of work there are several problems at a broad level,so that the
solution requires repetition.Considering that the world of education at home and abroad
must have good quality education so that it can create quality human
resources.Therefore,with this Prakerin activity,students are expected to be able to apply the
learning theory that has been given on campus at industrial sites.So that,there is a balance
between theory and practice applied by students.This is the right step to create a reliable
workforce.
In this 2022 industrial work practice activity,the author takes the industrial work practice
at Wanaku Seafood and Chinese Restaurant Tuban which is located at Jln.Kediri
No.45,Tuban,Kec.Kuta,Kab.Badung,Bali

1.2 Objective to Writing Report

The purpose of this final report are as bellow:
1) To know working procedure in the implementation working practice.
2) To know how is the distribution schedule in field work.
3) To know what the comparison with the theory in the field work.
4) To know where the obstacles and successes encountered during field work.
5) To know how to find the solution to problems faced.
6) As the report on the implementation this training.
7) As the final report at campus.
8) Report the activities we do at campus.

1.3 Benefit of the Writing Report

There are three kind benefit of writing report,such as:

A.Benefit this report for campus

1 As a requirement for graduation on campus

2 As a record for juniors in order to know about hotel or restaurant and the
procedure of service
3 As a report when we have job trainee in hotel or restaurant
4 Provide an overview for educational institutions on the implementation process
of work that has been carried on in the industry

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B.Benefit this report for restaurant

1. For the record during the run field work

2. As a condition to obtin a certificate from restaurant
3. An improve services so that guests feel comfortable

C.Benefit this report for students

1 As a completing the condition to finish Diploma 1 Program at Otc Bali

Denpasar
2 As a report during their field work in the Wanaku Restaurant Tuban
3 As a guide to others to make them know about the restaurant
4 Can be used as guidelines and improve the quality of creativity in the work
5 To increase the knowledge of students inthe field of tourism in general and
in particular Food and Beverage Service

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 BAB II

GENERAL DESCRIPTION OF THE COMPANY

2.1 History of Wanaku Tuban

Wanaku, which was founded in 2018, was originally founded in the form of a contemporary
blend of IndoAsia with culinary passion, tropical atmosphere and stunning views. Genuine
hospitality for visitors be it personal, family or with friends. The purpose of establishing Wanaku
Restaurant is to gain the best reputation nationally and internationally and by providing innovative
services in a clean, safe and beautiful environment. Wanaku's location will take advantage of its
strategic position near the most densely populated tourist areas and also close to the airport in Bali,
with potential clients as the perfect complement to warm traditional Balinese hospitality. The
ultimate goal is to create unique and innovative experiences in Bali and Indonesia.
Wanaku is able to present a stunning yet welcoming restaurant form, cabanas and waterfall
features add to the harmony of a cool and peaceful atmosphere. The wide open views allow visitors
to socialize and relax in island-style comfort. In addition, the unique environment will make
visitors make Wanaku a favorite destination. And equipped with a Ballroom with a capacity that
can be adjusted to the wishes of customers who carry out large events, both for official events and
for family events.
Along with the development of time, in order to provide the best culinary experience for customers,
in 2022 after the Corona Virus Disease 2019 pandemic subsided and taking the momentum of
tourism revival in Bali, Wanaku changed the culinary concept from IndoAsian Restaurant to
Seafood & Chinese Restaurant while maintaining a tropical atmosphere and Beautiful scenery
typical of Wanaku. Served with culinary specialties of traditional Chinese food and various types
of fresh seafood for culinary lovers. To increase the choice for customers, since April 2022
Wanaku Seafood & Chinese Restaurant has added a menu of various variants of Dimsum to
pamper our customers' tongues.

2.2 The Ownership and Restaurant Location

General Information
Hotel Category : 4 Star Restaurant
Location : Jln Raya Kediri 45A, Tuban, Kuta, Bali, Indonesia
Telepone : (0361)4755100
Website : www.wanakubali.com
Email : info.wanaku@rama-restaurant-bali.com
Open Hours : 10.00 AM – 10.00 PM
Owner :I Gede Jhon Sastrawan
Facebook :Wanaku Seafood & Chinese Restaurant
Instagram :Wanaku Seafood & Chinese
Rest. Manager : Mr.Supranto

2.3 Facilities
This is the facilities at Wanaku Restaurant Bali

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1 Wanapuri

This is the main area of the restaurant where most of the guests are looking for a place to sit
here.Using bamboo as the main building material which is the main attraction for guests.The
capacity of this area can be reach 150 to 200 people.Many figures are installed on the walls.

This restaurant belonging to the Rama Restaurant Bali Group, held a soft opening, on
Thursday (22/11/2018) afternoon. The soft opening also happened to be the venue for the 2018
Wonderful Indonesia Tour held by the Indonesian Ministry of Tourism 2018 by inviting dozens
of Bloggers and Influencers from Asia, Taiwan, Hong Kong and Beijing.

"Later on, we will also have bloggers and influencers from Latin America and Europe. This
opportunity will introduce Wanaku to Asia and Indonesia as well as Wanaku's unique and iconic
food," said Marcus, Corporate Marketing Manager of Rama Restaurants Bali Group.

Wanaku Restaurant, has become an interesting new place in the tourist area of Kuta Bali.
With an area of 5,000 square meters and a seating capacity of 600 people. It is the perfect place
to hold various events. Starting from MICE, weddings, birthdays, and small gatherings such as
social gathering.

In addition, Wanaku's design looks natural with artistically arranged bamboo buildings, with
a modern touch maintaining the authentic taste of craft.

"Wanaku is my forest and there are also lots of trees and lush greenery here. Our vision and
mission is to re-introduce Ajeg Bali and introduce Indonesian and Asian specialties that are
truly Mother's recipes. In accordance with our motto Enjoy Togetherness," added Marcus.

In addition, at the Wanaku restaurant, visitors will be served authentic IndoAsian cuisine
with a cool atmosphere. Because the Wanaku room is like a tropical forest with waterfalls.
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2 Bar

Here, there are many types of drinks that the bartender can make. The best-selling drink here
is wanaku empire. This is a mocktail whose main ingredients are strawberry and kiwi. There are
also many cocktails that guests are interested in. Guests can also drink the drink directly at the
designated place. provided right in front of the bar.

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3 Wanadayu(Gazebo)

Another name for the gazebo is wanadayuh. In total there are 10 gazebos with a
maximum of 10 guests per gazebo. Here guests will be more relaxed enjoying the food
ordered.

4 Wanatirta

In the wanatirta area, guests will be pampered with views of a beautiful garden with fish ponds
and mini waterfalls like being in the middle of a forest. The atmosphere at night is no less
beautiful than during the day. Adorned by lights in the middle of a bamboo pole, making the
atmosphere more luxurious.

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5 Wanagriya ( Ballroom )

Another name for the ballroom is wanagriya. Large events are often held here which are
attended by 150 guests or more. For birthdays or anniversaries, it is very suitable to be held
here. The restaurant can also prepare live music if guests are interested.

6 Nirwana

Nirwana is a place that is rarely reserved because the location is a bit private. Suitable for
meeting guests about their business because it is a little far from the crowds of walk-in guests.
The maximum capacity for this area is 15 people.

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7 VVIP

VVIP is the most luxurious place of all the areas in this restaurant. The walls are covered
with glass and the lamps are decorated with knick-knacks that make this room look so luxurious.
Suitable for private family events. The maximum number of guests here is 10 people. can
express his hobby through singing.

2.4 Supporting Service

1. Karaoke

2. Bus Transportation

3. Mushola

4. Free Wi-Fi

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2.5 Departemen Organization Structure

2.6 Duties and Authorities of Each Position

A. Food and Beverage Manager
Food and Beverage Manager is a part of the set and oversee the smooth running
off all responsible for the restaurant.Bellow are the duties and responsibilities of the
Food and Beverage Manager :
1 Oversee the operational schedule of subordinates
2 Coordinating the activities between the kitchen,service and stewarding
3 Managing human resources
4 Implement the smooth operation,of the various activities that no association
with Food and Beverage Department
5 Provide direction and guidance to subordinate
6 Coordinate and oversee the smooth running of the event
7 Handle problem that require direct handling of F&B Manager
8 Ensure the profit of the departement leads

B. Supervisor
1 Prepare work plans and train subordinates
2 Check inventory of goods and materials
3 Responsible for and supervising all F&B service activities
4 Check menu quality standard
5 Deal with proboems that the subordinates can't handle
6 Handle large number of events
7 Check employee schedule
8 Check employee performance
9 Check employee attendance
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 10 Check order list
11 Handle and be fully responsible for the smooth operation of the restaurant

C. Captain
1 Handle service preparation
2 Handle and be fully responsible for all smooth restaurant operations related to
food and beverages
3 Control the cleanliness of the restaurant environment
4 Make daily sales report

D. GRO
Guest Relation Officer is the part that welcoming and sitting the guest in the restaurant.
Bellow are the duties and responsibilites of the GRO :

1. Welcoming guest in a friendly and profesional way

2. Addressing and escalating customer complaints

3. Providing information about facilities,programs, and other services

E . Cashier
Cashier is the part that serve guest payment in restaurant.Bellow are the duties and
responsibilities of the cashier :

1. Processes customers bills.Handles cash and credit transactions.Being a Food &

Beverage Cashier maintains receipts,record,and withdrawals.May be responsible for
checking materials and supplies and reporting when stock is low.

F.Food Runner
Food Runner is the part that delivering guest food from kitchen to waiter/ss in
restaurant.Bellow are the duties and responsibilities of the food runner :

1. The food runner is primarily responsible for delivering food orders from the kitchen
to the customers table rapidly and accurately

G. Waiter Waitress
Waiter waitress is charge of providing services to the guests.Below are the duties
and responsibilities of the waiter waitress :
1. Relationships with guests
2. Attend daily briefing
3. Preparing the technical competences of service
4. Carry out preparatory set up place
5. Perform direct serviceto the guests
6. Prepare and take the linen napkin,wares,and supplies
7. Do clear up from the guest table
8. Take order guest from captain to be forwarded to the kitchen
9. Implement the presentation of dishes to the guest
10. Prepare the table set up and clear up

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 11. Implement and follow the orders of the captain in carrying out their duties
12. Do cleaning work area

H. Bar
Bar is the part that making beverage in restaurant.Bellow are the duties and responsibilities of
the bar :
1. Bartenders work directly with customers by mixing and serving drinks orders

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 BAB III

TRAINING ACTIVITIES

3.1 Placement Outlet

Placement outlets in the industrial work practice include :
A. Wana Puri ( Lounge and Bar )
At this outlet,the author is in charge of serving guests in a large capacity up
to 150 pax.Lay out set up Long Table & Round Table.when there is a big event
and the number of guests reaches hundreds, in this area a buffet is often held, both
lunch and dinner. The author is often charged when the buffet is held.
A La Carte Lunch at 11.00 - 17.00 WITA
A La Carte Dimsum at 10.00 - 15.00
A La Carte Dinner at 18.00 - 22.00
B. Wana Dayuh ( Gazebo )
Seating capacity up to 10 pax each Gazebo.There are 10 Gazebos in total.
C. Wana Tirta ( Outdoor Area )
Seating capacity up to 50 pax.Lay out set up Long Table and Square Table.
D. Nirwana
Semi outdoor Private Dinning Area.Seating capacity up to 15 pax.
E. Wana Griya ( Ballroom )
Seating capacity up to 200 pax.Lay out set up Round Table.This is where big
events are often held.
F. VVIP Room
Seating capacity up to 10 pax.Lay out set up Roung Table with LED TV and
karaoke

3.2 Tasks on each shift

Each shift's job from the Industrial Work Practice include :

A. Morning shifts
Morning shifts starts at 09.00 - 17.00,writers are required to come 15 minutes
earlier before 09.00. In this morning shifts,activities that are always carried out
during the morning shift are sweeping, mopping down chairs, wiping all tables in
the wana puri area, tidying up the menu, changing flower vases, preparing chinaware
and all cutleries, folding napkins, opening 10 gazebos and nirvana and sweeping and
wiping the table, turning on the light. music.
after everything is finished, the author is ready to welcome guests who come.
B. Middle Shift
Middle shift starts from 12.00 - 20.00. Writer rarely gets this shift
C. Evening Shift
Evening shifts start from 14.00 - 22.00. The activities that are always carried out
during the afternoon shift are wiping the table and sweeping, when the guests are
crowded, the writer immediately rushes to the guests, either to take orders or to clear
up. If there are no guests, the writer prepares everything equipment for dinner.
And when it was close to 22.00, all employees were getting ready for closing. And
the activities carried out when they were about to close were closing the gazebo,

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 counting dirty napkins, washing trays, ashtrays and rags, throwing out trash, raising
chairs and covering with plastic.

After the restaurant opened as for the implementation of which must be executed in a restaurant
that serves a good service and quality in serving guests, that is by applying squence of service
in service to the guests
1. Welcoming to the guests

2. Escorting and Seating the guest

3. Giving the beverage list and food menu

4. Introducing self

5. Explain the menu

6. Taking Order

7. Serving Food

8. Clear up the plate

9. Giving the bill

10. Farewell

3.3 Success Achieved

A. Successes Encountered during Field Work

1 I can improve my English and knowledge about tourism industri
2 I can improve my inisiative when working in the restaurant
3 Can communicate directly with foreign guests
4 Can learn about good teamwork

3.4 Obstacles Encountered

Obstacles encountered from the Industrial Work Practice include :

1 The staff is few. So when the guests are crowded, everyone is overwhelmed
2 Less cohesive in team work
3 Don't understand the menu because the menu is too much
4 The cutleries is limited,thus hampering the work

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 BAB IV

COMPARISON OF THE THEORY AND PRACTICE

The division of theory with practical at field work obtained on campus with the Hotel has

differences in terms of practice, more complete equipment. Theory and practice gained from

the Hotel more and more extensive than in the campus. It can not be separated from the

practice directly to the guest and complete equipment owned by Restaurant.

Handling equipment is the way in we maintain, prepare and handle the equipment used

when running a restaurant. The tool is usually prepare before the restaurant opened for

example cutleries, table cloth, glassware, chinaware, et. And we also keep these tools to keep

them clean and tidy

4.1 Similarity of the Theory with Fieldwork

Well, the similarity of the theory with the fieldwork is how we have to service the guest,

with the full of nice attitude and behavior in other to prevent the guest complaint. Beside of that

the way how we have to hande the guest complain, how we have maintain our self in order to we

can do our best in team work thats completely the same

4.2 Differences with the Theory of Fieldwork

The differences that i face in the fieldwork compare to the theory is the way we have to use

the chinaware, glassware, silverware and how we have to arrange those things are have some

differences because we know every hotel or restaurant has their own rule that we have to obey.

Beside of that we can not use all the theory that we have got in the college because we have to

apropriate with the situation at the time

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 BAB V

CLOSING

5.1 Conclusion
When doing real work practices at Wanaku Restaurant the author gets a lot of knowledge

and experience that I can't necessarily get elsewhere. Undergoing 6 months of real work practices

in different countries with different cultural and linguistic situations is a great experience and

will never be forgotten.

Real Work Practice is the result of learning theory and practice carried out by students on

campus that is applied directly in the world of industry. Through this Real Work Practice students

are able to develop their potential and practice their skills and gain a lot of experience. This

program also indirectly increases discipline, a sense of responsibility, teamwork, a helping

attitude and becomes a leader who can organize himself in doing work.

In addition there are also some conclusions that the author can describe including the

following:

1. The role of a service in the Food and Beverage section is very difficult, because it must be

able to handle all the wishes and complaints of guests.

2. Being a hotelier must be able to behave and speak politely and neatly in order to maintain

the image of the hotel.

3. A service must know the contents and differences in food, because if the author

misrepresents food to allergic guests (for example), it can cause deep cases even to death,

and the main culprit is the service for lack of thoroughness.

5.2 Suggestion
While undergoing training,the writer can give some suggestion as follows :

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 5.2.1 Suggestion for the Restaurant

1. Multiply employees or staff

2. Please improve the cooperation so that the work is lighter

3. Please maintain good communication between the server and the kitchen regarding
limited food everyday

4. Giving a good example for the trainee,like do the orientation to the training about
the restaurant specific.

5.2.2 Suggestion for the campus

1. Please provide the toilet for student only

2. Please provide a new canteen for student

3. Please provide the library at campus, so we can improve our knowledge

5.3 Closing
The writer say gratitude for giving the chance to the writer, so the writer can finish
the report on the job implementation in field work practice at Wanaku Restaurant.
The writer would like to say thank you for all parties in particular to the
instruction,all the instructur at OTC Bali Denpasar and all of the senior in Wanaku
Restaurant, who have given more attention science, instructions, knowledge, experience,
and guidence to the trainee, so the writer can finish this report.
The writer expect little conceptual contribution is beneficial to all practices
concerned, especially for progress and development of the quality of the writer
own,generally for the campus and the Wanaku Restaurant.
The authors thank all those who have helped in writing this report. The author also
apologizes if there are words or something wrong in writing this report. God bless us all.

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 BIBLIOGRAPHY

https://www.tripadvisor.com/Restaurant_Review-g562690-d15232807-Reviews-
Wanaku_Seafood_Chinese_Restaurant-
Tuban_Kuta_Kuta_District_Bali.html#photos;aggregationId=&albumid=101&filter=7&ff=36
3617293
https://www.thebalibible.com/details/wanaku-indoasian-cuisine-21639
https://www.pressreader.com/indonesia/asiadreams/20190201/282948156419071
https://wanakubali.com/wana-puri/dining

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ATTACHMENT

25
26
The author also attaches some photos of the schedule while carrying out the training :

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